New York’s own Chef Dominique Ansel, creator of the famed cronut craze, has made a deal with Belgian chocolatier Neuhaus.

In an inspired bite of marketing, Neuhaus has tapped nine internationally known pâtissiers to create unique flavors for its new “Haute Pâtisserie” limited collection.

Ansel, who is French but based in New York, where locals and tourists line up outside his Dominique Ansel Bakery on Spring Street for a taste of the famed cronut, represents the American pâtissier in the collection and, luckily for Belgian-based Neuhaus, the deal was made before the cronut craze hit.

“It is a fun collaboration,” Ansel told Side Dish. “I tried to create a flavor, a memory from childhood.”

Ansel’s creation is ganache with roasted peanuts on a layer of caramel ‘à l’ancienne.’

It is inspired by the peanut butter taste he remembers from childhood and rediscovered in New York, where he was head pastry chef for Daniel Boulud before striking out on his own.

“I remember tasting peanut butter for the very first time when I was very little. It was a really exciting flavor. I never tried it again until I moved to the States,” Ansel said.

Ansel describes peanut butter as a truly American flavor.

“I’ve always loved it, and I wanted to do something fun with it,” Ansel said. “New York inspires me. People are very open-minded here. They travel a lot and they love food,” he added.

Other patissiers in the mix include Christophe Adam from Paris, Martin Chiffers from London, and Louie Ye from Shanghai. The full collection will contain 27 pralines — three from each chef — and will retail for $45 in Neuhaus stores and online.

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We hear… that the fifth annual New York City Food and Wine Festival will include a preview of the new Gotham West Market in Hell’s Kitchen, 600 11th Ave